Who says fritters only work with potatoes and plenty of carbs? They haven’t tried our crispy keto vegetable fritters yet! The mix of pointed cabbage, zucchini, carrots and shallots is especially juicy and aromatic. Served with smoked salmon and a homemade lemon dip: simply #nomnomnom
per portion
Ingredients list
| 75 g | Pointed cabbage |
| 100 g | Zucchini |
| 2 | Eggs |
| 25 g | Almond flour |
| 10 g | Shallot |
| 20 g | Lemon juice |
| Herbs | |
| 40 g | Smoked salmon |
| 25 g | Olive oil |
| 50 g | Carrots |
Instructions
Preheat the oven to 180 °C (350 °F) fan and line a baking sheet with parchment paper.
Grate the zucchini and carrots. Salt them and let them sit for 10 minutes to draw out the water.
Now squeeze the zucchini and carrots firmly and put them in a bowl.
Cut the pointed cabbage and shallot into thin strips and add them to the bowl.
Add the almond flour and eggs and mix well.
Place spoonfuls of the mixture on the baking sheet and flatten slightly.
Bake the fritters for 20 minutes.
Stir together a dip from the lemon juice and olive oil. Feel free to add some fresh herbs.
Serve the fritters with the salmon and lemon dip.
Love keto cooking?
With the Foodpunk Keto diet plan you get recipes like this every day, calculated individually for you.
Here on the blog you’ll find the keto version. In the app, the recipe “Vegetable Fritters with Salmon” is also available as a low carb or moderate carb version, depending on the way of eating you chose for your personalized nutrition plan.
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